1. Peel and julienne a large carrot.
2. Dip the julienned carrots in the boiled water for 10 to 15 second. (Should be crunchy.)
3. Drain off the water from julienned carrots with a strainer.
4. Beat vinegar, salt, pepper, grated garlic and the olive oil (Oro del Desierto) in a bowl.
5. Mix a can of tuna with #4
6. Place julienned carrot in #5
7. Sprinkle fresh parsley on the carrot and tuna. Ready to eat!
＊Substitute vinegar with lemon juice if you prefer.